EP0973408B1 - Ice cream with soft added ingredients - Google Patents
Ice cream with soft added ingredients Download PDFInfo
- Publication number
- EP0973408B1 EP0973408B1 EP97935541A EP97935541A EP0973408B1 EP 0973408 B1 EP0973408 B1 EP 0973408B1 EP 97935541 A EP97935541 A EP 97935541A EP 97935541 A EP97935541 A EP 97935541A EP 0973408 B1 EP0973408 B1 EP 0973408B1
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- EP
- European Patent Office
- Prior art keywords
- ice cream
- soft
- additional ingredients
- fruit
- sugar solution
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
- A23B7/085—Preserving with sugars in a solution of sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Definitions
- the present invention relates to ice cream, the soft or pasty, contains bits and pieces.
- Soft additions in ice cream such as nougat, chocolates, chocolate, (Whole) fruits or fruit material, must have certain flavor as well meet optical requirements.
- the fruits to be introduced into ice cream are essentially not allowed be angry, otherwise they will be an undesirable taste on the part of the consumer Change the ice cream product.
- fruit material according to methods known in the art in Sugar solution inserted and the taste properties of the used Fruit material adapted to that of ice cream.
- EP 0 431 703 discloses the preparation of for incorporation in Foodstuffs, such as ice cream products, suitable fruit pieces, the fruits either as a whole or in a chopped state at temperatures Air-dried below 50 ° C and then the dried fruit in a sugar-containing, aqueous medium are introduced. By air drying as well Subsequent immersion in the sugar solution will result in a decrease in the water content of fruits by up to 60%.
- DE-PS 27 25 262 C3 discloses the preparation of a mixed ice cream preparation, in which a gelling mixture of fruits, fruits and calcium alginate or calcium-lower methoxypectate dosed into a mold and then on the one still in the jelly conceived mixture an ice cream portion dosed to form a recess becomes.
- this method has the disadvantage that the fruit in the ice cream in gelled form and that individual fruit bits in the ice cream are not arbitrary can be distributed.
- An object of the present invention is therefore to provide an ice cream in which soft additions are introduced into ice cream in a dimensionally stable manner can, which at the consumption temperature of the ice cream a soft or creamy Have consistency and are not perceived as "ice cold”.
- the additions to be introduced into the ice cream quickly reach a temperature brought below about -70 ° C, for example, in a cryogenic liquid be introduced, such as in liquid nitrogen or carbonic acid. More fluid Because of its low temperature, nitrogen has proven to be extremely suitable and is therefore preferred.
- soft additions to be introduced into ice cream for example, fruits or any type of fruit preparation, such as jam or fruit cocktail, or chocolates and sweets such as nougat, pralines, marzipan or truffles can also be used.
- the soft additives to be added to the ice cream are not limited to those listed above. Rather, the specialist working in the field of ice cream production will select other soft additions accordingly on the basis of his general specialist knowledge and consumer demand.
- fruits or a mixture of different fruits become any suitable type as fresh or commercially available rolling, frozen goods and if necessary, other preparation, such as grinding, transferred to a sugar solution, in which they are left for a sufficient period of time so that the in the Solution contained sugar can diffuse into the fruit.
- the process of What is left in the sugar solution is referred to below as marinating.
- the for The time required for this process depends on several factors, such as the type and the size of the fruit or pieces of fruit, the duration of the diving process in the Sugar solution, the concentration of the sugar solution and its temperature.
- the fruits or fruit pieces are preferably for about 4 to 72 hours Should be left in the sugar solution for 8 to 16 hours.
- the concentration of the sugar solution should be in the range of 40-80% by weight the sugar solution, the amount used depending on the the sugar used can vary.
- Any sugar authorized in the food industry can be used to: Marinating suitable sugars can be used, such as sucrose or Invert sugar.
- sucrose for example, a concentration of 40 - 60% proven to be particularly cheap.
- a temperature range of 50 to 75% has proven to be equally effective in sucrose.
- the temperature of the sugar solution during marinating should usually be in the range of 15 to 50 ° C, with a range of 20 to 40 ° C being preferred.
- the expert When carrying out the marinating process, the expert is based on his general technical knowledge and, if necessary, easy to carry out preliminary experiments determine the optimal conditions for the respective fruit or fruit size in advance.
- the one that occurs in the sugar solution when marinating Fruit juice can be replaced by sugar solution so that the concentration of the used Sugar remains approximately the same throughout the process.
- the initial concentration of the sugar solution was chosen to be correspondingly high are so that the decreasing concentration of the Sugar solution still remains in the desired area.
- the sugar solution still attached to the outside of the fruit after removal is preferred drained and can be collected for recycling and if desired be returned to the marinating process.
- the fruits pretreated in this way are now quickly brought to a low temperature according to the invention brought below about -70 ° C, e.g. by throwing it into a bath of liquid Nitrogen, taking care that the fruit or pieces of fruit individually and do not snap-freeze or stick to one another. It will assumed that this caused a shock-like consolidation of the fruit structure by a immediate crystallization of the water contained in the fruit in very fine crystals is effected so that the sugar contained in the fruit can no longer escape and the integrity of the fruit is preserved.
- the fruit prepared in this way is then, if necessary, together with others, in the ice cream components to be introduced, such as chocolate chips, mixed with the ice cream and then packed into desired shapes.
- soft additives such as truffle chocolates, nougat or the like
- these can be brought to a temperature of below approximately without pretreatment -70 ° C can be snap frozen, for example by using a dosing device be converted directly into liquid nitrogen. After removal from the liquid In the frozen state, the additives are added directly to the manufacturing or Processing process of the ice cream introduced and for example with the ice cream mass just blended.
- the soft material prepared in this way coincides with consumption the ice cream unexpectedly also has a soft and / or has a creamy consistency, which is not to be expected for previously frozen products was.
- the marinated introduced by the method according to the invention Fruits a soft, naturally felt consistency. Such was a consistency previously only achievable with fruits previously treated with gelling agent Disadvantage of having jellied fruits in the ice cream.
- the fruits left in the sugar solution for a predetermined period of time are obtained from the marinating device 1, optionally via a metering device 2, via a suitable one Transport means 3, such as a fine-mesh endless belt which the fruit can drain at the same time during transport to one with liquid nitrogen filled container 4 transferred into which it from the endless belt can fall into it.
- a suitable one Transport means 3 such as a fine-mesh endless belt which the fruit can drain at the same time during transport to one with liquid nitrogen filled container 4 transferred into which it from the endless belt can fall into it.
- an expedient attached means of transport 5 for example a screw conveyor, with the solids contained in the nitrogen bath in the form of the quick-frozen additives can be transported out of the bathroom.
- Frozen fruit removed from the nitrogen bath can then be removed using known devices, for example, a subordinate to the freezer, not shown Adjuster 6, directly with the ice cream flow indicated by arrow 11 mixed of any kind and filled into suitable containers 7.
- the sugar solution dripped on the endless belt can be in a suitable container 9 collected and stored for recycling in another container 10.
- Strawberries are quartered and placed in a sugar solution for 7 hours at room temperature marinated (sugar: sucrose, concentration 45%).
- the strawberry pieces treated in this way are then transferred to a tightly knit endless belt on which they drip be left and transferred to a container of liquid nitrogen in which a Screw conveyor is arranged.
- a dwell time of the strawberry pieces in the The now frozen strawberry pieces become a nitrogen bath of approx. 25 seconds are removed from the liquid nitrogen bath by means of the screw conveyor transported out and mixed directly with a stream of ice cream made from vanilla ice cream. That so ice cream product obtained is dosed and filled according to the package size.
- the strawberry pieces contained in the product are dimensionally stable in the ice, without crushing, included in statistical distribution.
- the ice cream surrounding the strawberries shows no discoloration and the strawberry pieces have one at consumption temperature soft consistency.
- the truffle masses contained in the ice cream are dimensionally stable and statistically distributed and have a soft and slightly melting consistency at consumption temperature and are not perceived as "ice cold".
- Chocolate which is liquid at room temperature, is dispensed into a bath by a metering device Let liquid nitrogen drip and the frozen chocolate drops will be like in Example 1, transported out via a screw conveyor and out with a current Ice cream (flavor: nut) mixed. The ice cream stream thus obtained becomes dosed and filled according to the pack size.
- the chocolate pieces contained in the ice cream lie in the ice cream statistically distributed, have a soft consistency at consumption temperature and are felt like normal chocolate consumed at room temperature.
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Abstract
Description
Die vorliegende Erfindung betrifft Speiseeis, das weiche bzw. pastöse, stückchenförmige Beigaben enthält.The present invention relates to ice cream, the soft or pasty, contains bits and pieces.
Weiche Beigaben in Speiseeis, wie beispielsweise Nougat, Pralinen, Schokolade, (ganze) Früchte oder Fruchtmaterial, müssen bestimmten geschmacklichen als auch optischen Anforderungen entsprechen.Soft additions in ice cream, such as nougat, chocolates, chocolate, (Whole) fruits or fruit material, must have certain flavor as well meet optical requirements.
So dürfen beispielsweise die in Speiseeis einzubringenden Früchte im wesentlichen nicht sauer sein, da sie andernfalls eine von Seiten des Konsumenten unerwünschte geschmackliche Veränderung des Speiseeis-Produktes hervorrufen. Um dies zu umgehen, wurde Fruchtmaterial gemäß im Stand der Technik bekannten Verfahren in Zuckerlösung eingelegt und die geschmacklichen Eigenschaften des eingesetzten Fruchtmaterials dem des Speiseeises angepaßt.For example, the fruits to be introduced into ice cream are essentially not allowed be angry, otherwise they will be an undesirable taste on the part of the consumer Change the ice cream product. To get around this was fruit material according to methods known in the art in Sugar solution inserted and the taste properties of the used Fruit material adapted to that of ice cream.
Die EP 0 431 703 offenbart diesbezüglich die Zubereitung von zum Einbringen in
Nahrungsmitteln, wie beispielsweise Speiseeisprodukten, geeigneten Fruchtstückchen,
wobei die Früchte entweder als Ganzes oder im zerkleinerten Zustand bei Temperaturen
unter 50 °C luftgetrocknet und die getrockneten Früchte anschließend in ein zuckerhaltiges,
wäßriges Medium eingebracht werden. Durch die Lufttrocknung sowie das
daran anschließende Eintauchen in die Zuckerlösung wird eine Abnahme des Wassergehaltes
der Früchte um bis zu 60 % bewirkt.In this regard,
Darüber hinaus besteht bei weichen Beigaben das Problem, daß diese beim Einbringen in das Speiseeis während dessen Herstellungsprozesses zerdrückt werden. Um dies zu verhindern wurden beispielsweise in Speiseeis einzubringende Früchte gemäß im Stand der Technik bekannten Verfahren mit einer Geliermasse überzogen, um ihnen eine gewisse Formstabilität zu verleihen und die gelierten Früchte wurden dann mit Speiseeis umgeben.In addition, there is the problem with soft additions that they are introduced be crushed into the ice cream during its manufacturing process. To do this For example, fruit to be brought into ice cream was prevented according to the stand the technology known processes coated with a gelling compound to give them a to give certain shape stability and the gelled fruits were then covered with ice cream surround.
So offenbart die DE-PS 27 25 262 C3 die Herstellung einer Gemischteiszubereitung, bei der eine gelierende Mischung aus Obst, Früchten und Calciumalginat oder Calcium-nieder-methoxypectat in eine Form dosiert und dann auf die noch im Gelieren begriffene Mischung unter Ausbildung einer Vertiefung ein Eiscremeanteil aufdosiert wird. Dieses Verfahren weist jedoch den Nachteil auf, daß die Früchte im Speiseeis in gelierter Form vorliegen und daß einzelne Fruchstückchen im Speiseeis nicht beliebig verteilt werden können. DE-PS 27 25 262 C3 discloses the preparation of a mixed ice cream preparation, in which a gelling mixture of fruits, fruits and calcium alginate or calcium-lower methoxypectate dosed into a mold and then on the one still in the jelly conceived mixture an ice cream portion dosed to form a recess becomes. However, this method has the disadvantage that the fruit in the ice cream in gelled form and that individual fruit bits in the ice cream are not arbitrary can be distributed.
In der US-A-2,651,575 ist ein Verfahren beschrieben, um weich verteilte Beigaben z.B. Fruchtstückchen in Speiseeis einzubringen. Die Fruchtstückchen sollen dabei im Endprodukt die gleiche Textur haben wie das Speiseeis selbst. Das bekannte Verfahren führt dazu, daß die in das Speiseeis einzubringenden weichen Beigaben bei Verzehrtemperatur im Eis häufig nicht formstabil vorliegen und beim Einbringen in das Eis ihre inhärente Farbe an die Umgebung abgeben, was zur Schlierenbildung im Endprodukt führt, die insbesondere bei Milcheis vom Gesichtspunkt des optischen Erscheinungsbildes her äußerst unerwünscht ist.A method is described in US-A-2,651,575 to produce softly distributed additives e.g. Place pieces of fruit in ice cream. The pieces of fruit should be in the The end product has the same texture as the ice cream itself. The well-known process causes the soft additions to be introduced into the ice cream Consumption temperature in ice is often not dimensionally stable and when introduced into the Ice inherent color to the environment, causing streaking in the End product leads, especially in milk ice from the optical point of view Appearance is extremely undesirable.
Bei Schokolade als Beigabe bestand darüber hinaus das Problem, daß diese bei der Verzehrtemperatur des Speiseeises nicht zu hart empfunden werden soll, was die Verwendung von bei Raumtemperatur flüssiger Schokolade bedingt. Diese läßt sich jedoch stückig nur äußerst schlecht in Speiseeis einbringen, da sie bei der Herstellungstemperatur von Speiseeis nicht ausreichend hart ist. Darüber hinaus gibt diese bei Einbringen in das Speiseeis ihre Farbe an die Umgebung ab, was zu der unerwünschten Schlierenbildung im Endprodukt führt.With chocolate as an addition, there was also the problem that this with Consumption temperature of the ice cream should not be felt too hard what the Limited use of chocolate liquid at room temperature. This can be However, it is extremely difficult to insert pieces into ice cream because they are at the manufacturing temperature ice cream is not sufficiently hard. It also adds Introducing them into the ice cream will change their color to the surroundings, leading to the unwanted Streak formation in the end product leads.
Eine Aufgabe der vorliegenden Erfindung besteht daher darin, ein Speiseeis zur Verfügung zu stellen, bei dem weiche Beigaben formstabil in Speiseeis eingebracht werden können, die bei der Verzehrtemperatur des Speiseeises eine weiche bzw. cremige Konsistenz aufweisen und nicht als "eiskalt" empfunden werden.An object of the present invention is therefore to provide an ice cream in which soft additions are introduced into ice cream in a dimensionally stable manner can, which at the consumption temperature of the ice cream a soft or creamy Have consistency and are not perceived as "ice cold".
Erfindungsgemäß wurde nun gefunden, daß die vorstehende Aufgabe durch ein Speiseeis gelöst wird, das durch ein Verfahren erhältlich ist, bei dem weiche Beigaben schnell auf eine Temperatur von unter etwa -70 °C gebracht werden, und die schockgefrorenen Beigaben in noch tiefgefrorenem Zustand in das herzustellende Speiseeis eingebracht werden.According to the invention, it has now been found that the above object is performed by an ice cream is solved, which is obtainable by a process in which soft additions quickly brought to a temperature below about -70 ° C, and the snap frozen Additions added to the ice cream to be produced while still frozen become.
Zur Durchführung des Verfahrens zum Erhalt des erfindungsgemäßen Produktes werden daher die in das Speiseis einzubringenden Beigaben schnell auf eine Temperatur unter etwa -70 °C gebracht, indem diese beispielsweise in eine kryogene Flüssigkeit eingebracht werden, wie in flüssigen Stickstoff oder in Kohlensäure. Flüssiger Stickstoff hat sich aufgrund seiner tiefen Temperatur als äußerst geeignet erwiesen und ist daher bevorzugt.To carry out the process for obtaining the product according to the invention therefore the additions to be introduced into the ice cream quickly reach a temperature brought below about -70 ° C, for example, in a cryogenic liquid be introduced, such as in liquid nitrogen or carbonic acid. More fluid Because of its low temperature, nitrogen has proven to be extremely suitable and is therefore preferred.
Als in Speiseeis einzubringende weiche Beigaben können beispielsweise Früchte bzw.
jede Art von Fruchtzubereitungen, wie beispielsweise Marmelade oder Fruchtcocktail,
oder
auch Schokoladen und Süßwaren, wie Nougat, Pralinen, Marzipan oder Trüffel verwendet
werden. Es sollte jedoch klar sein, daß die in das Speiseeis einzubringenden weichen
Beigaben nicht auf die vorstehend aufgeführten beschränkt sind. Der auf dem Gebiet der
Speiseeisherstellung tätige Fachmann wird vielmehr aufgrund seines allgemeinen
Fachwissens und der Konsumentennachfrage auch andere weiche Beigaben entsprechend
auswählen.As soft additions to be introduced into ice cream, for example, fruits or any type of fruit preparation, such as jam or fruit cocktail, or
chocolates and sweets such as nougat, pralines, marzipan or truffles can also be used. However, it should be understood that the soft additives to be added to the ice cream are not limited to those listed above. Rather, the specialist working in the field of ice cream production will select other soft additions accordingly on the basis of his general specialist knowledge and consumer demand.
Bei Fruchtmaterial werden Früchte oder ein Gemisch unterschiedlicher Früchte jeglicher geeignet erscheinenden Art als frische oder handelsübliche rollende, gefrorene Ware und gegebenenfalls anderweitiger Vorbereitung, wie Zerkleinern, in eine Zuckerlösung überführt, in der sie für eine ausreichende Zeitspanne belassen werden, so daß der in der Lösung enthaltene Zucker in die Früchte eindiffundieren kann. Der Vorgang des Belassenes in der Zuckerlösung wird im folgenden als Marinieren bezeichnet. Die für diesen Vorgang erforderliche Zeitspanne hängt von mehreren Faktoren ab, wie der Art und der Größe der Früchte bzw. Fruchtstückchen, der Dauer des Tauchvorganges in der Zuckerlösung, der Konzentration der Zuckerlösung sowie von deren Temperatur.With fruit material, fruits or a mixture of different fruits become any suitable type as fresh or commercially available rolling, frozen goods and if necessary, other preparation, such as grinding, transferred to a sugar solution, in which they are left for a sufficient period of time so that the in the Solution contained sugar can diffuse into the fruit. The process of What is left in the sugar solution is referred to below as marinating. The for The time required for this process depends on several factors, such as the type and the size of the fruit or pieces of fruit, the duration of the diving process in the Sugar solution, the concentration of the sugar solution and its temperature.
Es hat sich gezeigt, daß die Früchte bzw. Fruchtstückchen etwa 4 bis 72 Stunden, vorzugsweise 8 bis 16 Stunden in der Zuckerlösung belassen werden sollten.It has been shown that the fruits or fruit pieces are preferably for about 4 to 72 hours Should be left in the sugar solution for 8 to 16 hours.
Die Konzentration der Zuckerlösung sollte im Bereich von 40 - 80 %, bezogen auf das Gewicht der Zuckerlösung, liegen, wobei die eingesetzte Menge in Abhängigkeit von dem jeweils verwendeten Zucker variieren kann. Als in dem erfindungsgemäßen Verfahren zu verwendender Zucker kann jeder in der Lebensmittelindustrie zugelassene, zur Marinierung geeignete Zucker verwendet werden, wie beispielsweise Saccharose oder Invertzucker.The concentration of the sugar solution should be in the range of 40-80% by weight the sugar solution, the amount used depending on the the sugar used can vary. As in the method according to the invention Any sugar authorized in the food industry can be used to: Marinating suitable sugars can be used, such as sucrose or Invert sugar.
Bei Verwendung von Saccharose hat sich beispielsweise eine Konzentration von 40 - 60 % als besonders günstig erwiesen. Bei Invertzucker mit einem Verhältnis Glucose/Fructose/ Saccharose zu jeweils gleichen Teilen hat sich ein Temperaturbereich von 50 bis 75 % bewährt.When using sucrose, for example, a concentration of 40 - 60% proven to be particularly cheap. For invert sugar with a glucose / fructose / A temperature range of 50 to 75% has proven to be equally effective in sucrose.
Die Temperatur der Zuckerlösung während des Marinierens sollte gewöhnlich im Bereich von 15 bis 50 °C liegen, wobei ein Bereich von 20 bis 40 °C bevorzugt ist.The temperature of the sugar solution during marinating should usually be in the range of 15 to 50 ° C, with a range of 20 to 40 ° C being preferred.
Bei der Durchführung des Mariniervorgangs wird der Fachmann auf Grundlage seines allgemeinen Fachwissens und gegebenenfalls einfach durchzuführender Vorexperimente die für die jeweilige Frucht bzw. Fruchtgröße optimalen Bedingungen vorab bestimmen. When carrying out the marinating process, the expert is based on his general technical knowledge and, if necessary, easy to carry out preliminary experiments determine the optimal conditions for the respective fruit or fruit size in advance.
So kann beispielsweise auch der beim Marinieren in der Zuckerlösung anfallende Fruchtsaft durch Zuckerlösung ersetzt werden, damit die Konzentration des eingesetzten Zuckers während des gesamten Vorgangs annähernd gleich bleibt. Andererseits kann natürlich auch die Anfangskonzentration der Zuckerlösung entsprechend hoch gewählt werden, so daß die während des Mariniervorgangs sinkende Konzentration der Zuckerlösung immer noch in dem gewünschten Bereich verbleibt.For example, the one that occurs in the sugar solution when marinating Fruit juice can be replaced by sugar solution so that the concentration of the used Sugar remains approximately the same throughout the process. On the other hand, can of course, the initial concentration of the sugar solution was chosen to be correspondingly high are so that the decreasing concentration of the Sugar solution still remains in the desired area.
Die nach Entnahme noch außen an den Früchten anhaftende Zuckerlösung wird vorzugsweise abtropfen gelassen und kann nach Wunsch zur Wiederverwertung gesammelt und dem Mariniervorgang wieder zugeführt werden.The sugar solution still attached to the outside of the fruit after removal is preferred drained and can be collected for recycling and if desired be returned to the marinating process.
Die so vorbehandelten Früchte werden nun erfindungsgemäß schnell auf eine tiefe Temperatur von unter etwa -70°C gebracht, z.B. durch Einwerfen in ein Bad von flüssigem Stickstoff, wobei darauf geachtet wird, daß die Früchte oder Fruchtstücke einzeln und nicht aneinander klebend oder haftend schockgefroren werden. Es wird davon ausgegangen, daß dadurch eine schockartige Verfestigung der Fruchtstruktur durch ein sofortiges Kristallisieren des in der Frucht enthaltenen Wassers in sehr feinen Kristallen bewirkt wird, so daß der in den Früchten enthaltene Zucker nicht mehr austreten kann und die Integrität der Frucht erhalten bleibt.The fruits pretreated in this way are now quickly brought to a low temperature according to the invention brought below about -70 ° C, e.g. by throwing it into a bath of liquid Nitrogen, taking care that the fruit or pieces of fruit individually and do not snap-freeze or stick to one another. It will assumed that this caused a shock-like consolidation of the fruit structure by a immediate crystallization of the water contained in the fruit in very fine crystals is effected so that the sugar contained in the fruit can no longer escape and the integrity of the fruit is preserved.
Die so zubereitete Frucht wird dann gegebenenfalls zusammen mit anderen, in das Speiseeis einzubringenden Komponenten, wie Schokoladenstückchen, mit dem Speiseeis vermischt und dann in gewünschte Formen abgepackt.The fruit prepared in this way is then, if necessary, together with others, in the ice cream components to be introduced, such as chocolate chips, mixed with the ice cream and then packed into desired shapes.
Werden andere weiche Beigaben gewählt, wie Trüffel-Pralinen, Nougat oder dergleichen, so können diese nach Wunsch ohne Vorbehandlung auf eine Temperatur von unter etwa -70 °C schockgefroren werden, indem sie beispielsweise über eine Dosiereinrichtung direkt in flüssigen Stickstoff überführt werden. Nach Entnahme aus dem flüssigen Stickstoff werden die Beigaben in tiefgefrorenem Zustand direkt in den Herstellungs- bzw. Verarbeitungsprozeß des Speiseeises eingebracht und beispielsweise mit der Speiseeismasse einfach vermengt.If other soft additives are selected, such as truffle chocolates, nougat or the like, if desired, these can be brought to a temperature of below approximately without pretreatment -70 ° C can be snap frozen, for example by using a dosing device be converted directly into liquid nitrogen. After removal from the liquid In the frozen state, the additives are added directly to the manufacturing or Processing process of the ice cream introduced and for example with the ice cream mass just blended.
Hinsichtlich der Art, Konsistenz und Form des eingesetzten Speiseeises bestehen keine Beschränkungen und jedes denkbare Speiseeis kann verwendet werden.With regard to the type, consistency and shape of the ice cream used, there are none Restrictions and any conceivable ice cream can be used.
Es wurde nun gefunden, daß die gemäß dem erfindungsgemäßen Verfahren in Speiseeis eingebrachten weichen Beigaben keinen Geschmacksverlust erlitten haben. Weiterhin wurde gefunden, daß die eingebrachten Beigaben im Endprodukt formstabil vorliegen und keine Farbe an das umgebende Speiseeismaterial abgegeben hatten. Durch entsprechendes Einstellen der Beschickungsmenge an erfindungsgemäß behandeltem weichem Material können in dem herzustellenden Speiseeis unterschiedliche Mengen an Beigaben, beliebig verteilt, eingearbeitet werden.It has now been found that the in accordance with the inventive method in ice cream introduced soft additions have not suffered any loss of taste. Farther it was found that the additions are stable in shape in the end product and had given no color to the surrounding ice cream material. By doing so Adjustment of the loading amount of soft material treated according to the invention Different amounts of additives can be added to the ice cream distributed, incorporated.
Weiterhin hat sich auch gezeigt, daß das so zubereitete weiche Material beim Verzehr mit dem Speiseeis bei dessen Verzehrtemperatur unerwarteterweise auch eine weiche und/oder cremige Konsistenz besitzt, was für zuvor schockgefrorene Produkte nicht zu erwarten war. So weisen die nach dem erfindungsgemäßen Verfahren eingebrachten marinierten Früchte eine weiche natürlich empfundene Konsistenz auf. Eine solche Konsistenz war bisher nur mit durch vorher mit Geliermittel behandelten Früchten erzielbar mit dem Nachteil, erkennbar Gelierfrüchte im Speiseeis zu haben.Furthermore, it has also been shown that the soft material prepared in this way coincides with consumption the ice cream unexpectedly also has a soft and / or has a creamy consistency, which is not to be expected for previously frozen products was. Thus, the marinated introduced by the method according to the invention Fruits a soft, naturally felt consistency. Such was a consistency previously only achievable with fruits previously treated with gelling agent Disadvantage of having jellied fruits in the ice cream.
Als besonders vorteilhaft hat sich folgende Vorgehensweise erwiesen, die anhand der beiliegenden Zeichnung näher erläutert wird:The following procedure has proven to be particularly advantageous, based on the enclosed Drawing is explained in more detail:
Die für eine vorbestimmte Zeitspanne in der Zuckerlösung belassenen Früchte werden von
der Mariniervorrichtung 1, gegebenenfalls über eine Dosiervorrichtung 2, über ein geeignetes
Beförderungsmittel 3, wie beispielsweise einem engmaschigen Endlosband, auf
dem die Früchte während des Transports gleichzeitig abtropfen können, zu einem mit
flüssigem Stickstoff gefüllten Behälter 4 überführt, in den sie von dem Endlosband
hineinfallen können. In dem mit Stickstoff gefüllten Behälter 4 befindet sich ein zweckmäßig
angebrachtes Beförderungsmittel 5, beispielsweise ein Schneckenförderer, mit dem
in dem Stickstoff-Bad enthaltene Feststoffe in Form der schockgefrorenen Beigaben aus
dem Bad heraustransportiert werden können. Die mit diesem Beförderungsmittel 5 aus
dem Stickstoff-Bad entnommenen gefrorenen Früchte können dann mittels bekannter Vorrichtungen,
beispielsweise einem dem nicht dargestellten Freezer nachgeordneten
Beimenger 6, unmittelbar mit dem durch den Pfeil 11 angedeuteten Speiseeisstrom
jeglicher Art vermischt und in geeignete Behälter 7 abgefüllt werden.The fruits left in the sugar solution for a predetermined period of time are obtained from
the marinating device 1, optionally via a metering device 2, via a suitable one
Transport means 3, such as a fine-mesh endless belt
which the fruit can drain at the same time during transport to one with
liquid nitrogen filled
In das Stickstoff-Bad können auch andere, in Speiseeis-Produkten gewünschte Beigaben,
die nicht vorbehandelt, beispielsweise mariniert, werden müssen, direkt eingebracht
werden. So ergibt ein Hineintropfen von beispielsweise flüssiger Schokolade in das
Stickstoff-Bad aus einer Dosiervorrichtung 8 kleine Schokoladenkügelchen, die dann
zusammen mit den gefrorenen Früchten über das Beförderungsmittel 5 aus dem Bad
herausgebracht werden und dann gegebenenfalls zusammen mit den gefrorenen Früchten
oder alleine in die Speiseeisprodukte eingearbeitet werden können. Other additives desired in ice cream products,
that do not need to be pretreated, for example marinated, are brought in directly
become. A drop of liquid chocolate, for example, results in this
Nitrogen bath from a
Die auf dem Endlosband abgetropfte Zuckerlösung kann in einem geeigneten Behälter 9
gesammelt und zur Wiederverwertung in einem weiteren Behälter 10 gelagert werden.The sugar solution dripped on the endless belt can be in a
Die folgenden Beispiele erläutert die Erfindung ohne sie zu begrenzen.The following examples illustrate the invention without limiting it.
Erdbeeren werden geviertelt und für 7 Stunden bei Raumtemperatur in einer Zuckerlösung mariniert (Zucker: Saccharose, Konzentration 45 %). Die so behandelten Erdbeerstückchen werden dann auf ein engmaschiges Endlosband überführt, auf dem sie abtropfen gelassen werden und in einen Behälter mit flüssigem Stickstoff überführt, in dem ein Schneckenförderer angeordnet ist. Nach einer Verweilzeit der Erdbeerstückchen im Stickstoff-Bad von ca. 25 Sekunden werden die nun schockgefrorenen Erdbeerstückchen werden mittels des Schneckenförderers aus dem flüssigen Stickstoff-Bad heraustransportiert und direkt mit einem Speiseeis-Strom aus Vanille-Eis vermengt. Das so erhaltene Speiseeis-Produkt wird entsprechend der Packungsgröße dosiert und abgefüllt.Strawberries are quartered and placed in a sugar solution for 7 hours at room temperature marinated (sugar: sucrose, concentration 45%). The strawberry pieces treated in this way are then transferred to a tightly knit endless belt on which they drip be left and transferred to a container of liquid nitrogen in which a Screw conveyor is arranged. After a dwell time of the strawberry pieces in the The now frozen strawberry pieces become a nitrogen bath of approx. 25 seconds are removed from the liquid nitrogen bath by means of the screw conveyor transported out and mixed directly with a stream of ice cream made from vanilla ice cream. That so ice cream product obtained is dosed and filled according to the package size.
Die in dem Produkt enthaltenen Erdbeerstückchen sind in dem Eis formstabil, ohne Verdrückungen, in statistischer Verteilung enthalten. Das die Erdbeeren umgebende Speiseeis weist keine Verfärbung auf und die Erdbeerstückchen besitzen bei Verzehrtemperatur eine weiche Konsistenz.The strawberry pieces contained in the product are dimensionally stable in the ice, without crushing, included in statistical distribution. The ice cream surrounding the strawberries shows no discoloration and the strawberry pieces have one at consumption temperature soft consistency.
Belgische Trüffel, die als pastöse Masse vorliegt, wird portionsweise dosiert direkt in einen Behälter mit flüssigem Stickstoff überführt und, wie in Beispiel 1, mit einem Schneckenförderer heraustransportiert und mit einem Speiseeis-Strom (Schokoladen-Eis) vermengt. Der so erhaltene Speiseeis-Strom wird entsprechend der Packungsgröße dosiert und abgefüllt.Belgian truffle, which is in the form of a pasty mass, is dosed directly into portions transferred a container with liquid nitrogen and, as in Example 1, with a Screw conveyor transported out and with a stream of ice cream (chocolate ice cream) blended. The ice cream stream thus obtained is metered according to the pack size and bottled.
Die in dem Speiseeis enthaltenen Trüffelmassen liegen formstabil, statistisch verteilt vor und weisen bei Verzehrtemperatur eine weiche und leicht abschmelzende Konsistenz auf und werden nicht als "eiskalt" empfunden. The truffle masses contained in the ice cream are dimensionally stable and statistically distributed and have a soft and slightly melting consistency at consumption temperature and are not perceived as "ice cold".
Bei Raumtemperatur flüssige Schokolade wird durch eine Dosiervorrichtung in ein Bad aus flüssigem Stickstoff tropfen gelassen und die gefrorenen Schokoladen-Tropfen werden, wie in Beispiel 1, über einen Schneckenförderer heraustransportiert und mit einem Strom aus Speiseeis (Geschmacksrichtung: Nuß) vermischt. Der so erhaltene Speiseeis-Strom wird entsprechend der Packungsgröße dosiert und abgefüllt.Chocolate, which is liquid at room temperature, is dispensed into a bath by a metering device Let liquid nitrogen drip and the frozen chocolate drops will be like in Example 1, transported out via a screw conveyor and out with a current Ice cream (flavor: nut) mixed. The ice cream stream thus obtained becomes dosed and filled according to the pack size.
Die in dem Speiseeis enthaltenen Schokoladen-Stückchen liegen in dem Speiseeis statistisch verteilt vor, weisen bei Verzehrtemperatur eine weiche Konsistenz auf und werden wie übliche, bei Raumtemperatur verzehrte Schokolade empfunden.The chocolate pieces contained in the ice cream lie in the ice cream statistically distributed, have a soft consistency at consumption temperature and are felt like normal chocolate consumed at room temperature.
Claims (9)
- Method for the production of ice cream with soft additional ingredients arbitrarily distributed therein, characterised in that,the additional ingredients are rapidly brought to a temperature of below about -70°C, andthe additional ingredients are added to the ice cream to be produced still in deep frozen condition.
- Method according to claim 1, characterised in that, for rapid cooling, the soft additional ingredients are introduced into a cryogenic liquid.
- Method according to claim 2, characterised in that the cryogenic liquid is nitrogen or carbon dioxide.
- Method according to any preceding claim, characterised in that the additional ingredients are selected from the group consisting of fruits, fruit material, chocolate products, nougat, pralines, marzipan or a mixture thereof.
- Method according to claim 4, characterised in that the additional ingredients are fruits which are placed in sugar solution or a time period of 4 to 72 hours.
- Method according to claim 5, characterised in that the concentration of the sugar solution is 40-80%.
- Method according to claim 5, characterised in that the temperature of the sugar solution is 15-50°C.
- Use of a soft additional ingredient prepared in accordance with any preceding claim in the production of ice cream.
- Ice cream with additional ingredients, in which the introduced soft additional ingredients are present with stability of shape and without having leaked colour to the surrounding ice cream material, produced in accordance with the method of any of claims 1 to 7.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19713505A DE19713505A1 (en) | 1997-04-01 | 1997-04-01 | Ice cream with soft additions |
| DE19713505 | 1997-04-01 | ||
| PCT/EP1997/003994 WO1998043490A1 (en) | 1997-04-01 | 1997-07-23 | Ice cream with soft added ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP0973408A1 EP0973408A1 (en) | 2000-01-26 |
| EP0973408B1 true EP0973408B1 (en) | 2001-11-14 |
Family
ID=7825168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP97935541A Expired - Lifetime EP0973408B1 (en) | 1997-04-01 | 1997-07-23 | Ice cream with soft added ingredients |
Country Status (15)
| Country | Link |
|---|---|
| EP (1) | EP0973408B1 (en) |
| AT (1) | ATE208567T1 (en) |
| AU (1) | AU3849697A (en) |
| CZ (1) | CZ292512B6 (en) |
| DE (2) | DE19713505A1 (en) |
| DK (1) | DK0973408T3 (en) |
| ES (1) | ES2167767T3 (en) |
| HU (1) | HUP0000352A3 (en) |
| NO (1) | NO994772L (en) |
| PL (1) | PL186328B1 (en) |
| PT (1) | PT973408E (en) |
| RU (1) | RU2204908C2 (en) |
| TR (1) | TR199902170T2 (en) |
| UA (1) | UA54499C2 (en) |
| WO (1) | WO1998043490A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7318324B2 (en) * | 2004-06-21 | 2008-01-15 | Ulrich Connie D | Combined particulate and conventional ice cream |
| US20110151064A1 (en) * | 2009-12-21 | 2011-06-23 | Conopco, Inc., D/B/A Unilever | Particulate frozen confection |
| DE102010017928A1 (en) * | 2010-04-22 | 2011-10-27 | Linde Aktiengesellschaft | Process for the production of ice cream |
| RU2551545C1 (en) * | 2013-11-11 | 2015-05-27 | Олег Иванович Квасенков | Method for production of milk-chocolate ice cream (versions) |
| RU2554438C1 (en) * | 2014-04-07 | 2015-06-27 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2546831C1 (en) * | 2014-04-09 | 2015-04-10 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2546623C1 (en) * | 2014-04-09 | 2015-04-10 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2546783C1 (en) * | 2014-04-11 | 2015-04-10 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2554422C1 (en) * | 2014-04-11 | 2015-06-27 | Олег Иванович Квасенков | Coffee plombier ice cream production method (versions) |
| RU2556343C1 (en) * | 2014-05-20 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "snezhinka" dairy ice cream (versions) |
| RU2556362C1 (en) * | 2014-05-27 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2556366C1 (en) * | 2014-05-27 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2557224C1 (en) * | 2014-06-05 | 2015-07-20 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2544590C1 (en) * | 2014-06-20 | 2015-03-20 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2545612C1 (en) * | 2014-06-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2545619C1 (en) * | 2014-06-26 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "polyus" ice cream (versions) |
| RU2545595C1 (en) * | 2014-07-03 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "snegurochka" ice cream (versions) |
| RU2545596C1 (en) * | 2014-07-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "snegurochka" ice cream (versions) |
| RU2545598C1 (en) * | 2014-07-15 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "sportivnoye" ice cream (versions) |
| RU2545597C1 (en) * | 2014-07-15 | 2015-04-10 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2565952C1 (en) * | 2014-07-21 | 2015-10-20 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2546791C1 (en) * | 2014-07-28 | 2015-04-10 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2566042C1 (en) * | 2014-08-26 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2547335C1 (en) * | 2014-08-28 | 2015-04-10 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2566014C1 (en) * | 2014-09-04 | 2015-10-20 | Олег Иванович Квасенков | "coffee with cream" ice cream production method (versions) |
| RU2546816C1 (en) * | 2014-09-10 | 2015-04-10 | Олег Иванович Квасенков | Method for production of "tea aroma" ice cream (versions) |
| RU2566026C1 (en) * | 2014-09-10 | 2015-10-20 | Олег Иванович Квасенков | Method for production of "tea aroma" ice cream (versions) |
| RU2552818C1 (en) * | 2014-09-10 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "tea aroma" ice cream (versions) |
| DE102014113152B3 (en) * | 2014-09-12 | 2016-01-21 | Christian Broser | Apparatus and method for making ice cream |
| RU2565970C1 (en) * | 2014-09-22 | 2015-10-20 | Олег Иванович Квасенков | Method for production of "rostovskoye" ice cream (versions) |
| RU2552727C1 (en) * | 2014-10-20 | 2015-06-10 | Олег Иванович Квасенков | "kazachok" ice cream production method (versions) |
| RU2552716C1 (en) * | 2014-10-27 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "moskovskoye" ice cream (versions) |
| RU2552500C1 (en) * | 2014-10-27 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "moskovskoye" ice cream (versions) |
| RU2552713C1 (en) * | 2014-10-27 | 2015-06-10 | Олег Иванович Квасенков | Method for production of "gogol-mogol" ice cream (versions) |
| AT522606B1 (en) * | 2019-05-06 | 2021-02-15 | Heidi Chocolat Ag Niemetz Schwedenbomben Niederlassung Oesterreich | Process for making a confectionery |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2651575A (en) * | 1951-11-02 | 1953-09-08 | William F Talburt | Fruit-containing frozen confections and process for producing the same |
| GB2052241B (en) * | 1979-06-08 | 1983-06-29 | Snow Brand Milk Products Co Ltd | Method for manufacturing ice cream containing small ice pieces dispersed therein |
| GB8927434D0 (en) * | 1989-12-05 | 1990-02-07 | Unilever Plc | Treating fruit material |
| US5333802A (en) * | 1992-01-24 | 1994-08-02 | Conec, Inc. | Method and apparatus for producing chunks or kibbles of a foodstuff |
| GB9515773D0 (en) * | 1995-08-01 | 1995-10-04 | Unilever Plc | Preparation of food materials |
-
1997
- 1997-04-01 DE DE19713505A patent/DE19713505A1/en not_active Ceased
- 1997-07-23 CZ CZ19993484A patent/CZ292512B6/en not_active IP Right Cessation
- 1997-07-23 HU HU0000352A patent/HUP0000352A3/en unknown
- 1997-07-23 ES ES97935541T patent/ES2167767T3/en not_active Expired - Lifetime
- 1997-07-23 TR TR1999/02170T patent/TR199902170T2/en unknown
- 1997-07-23 WO PCT/EP1997/003994 patent/WO1998043490A1/en active IP Right Grant
- 1997-07-23 PL PL97335931A patent/PL186328B1/en not_active IP Right Cessation
- 1997-07-23 EP EP97935541A patent/EP0973408B1/en not_active Expired - Lifetime
- 1997-07-23 PT PT97935541T patent/PT973408E/en unknown
- 1997-07-23 AU AU38496/97A patent/AU3849697A/en not_active Abandoned
- 1997-07-23 DE DE59705419T patent/DE59705419D1/en not_active Expired - Fee Related
- 1997-07-23 AT AT97935541T patent/ATE208567T1/en not_active IP Right Cessation
- 1997-07-23 DK DK97935541T patent/DK0973408T3/en active
- 1997-07-23 RU RU99123061/13A patent/RU2204908C2/en not_active IP Right Cessation
- 1997-07-23 UA UA99095367A patent/UA54499C2/en unknown
-
1999
- 1999-09-30 NO NO994772A patent/NO994772L/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| HUP0000352A3 (en) | 2001-02-28 |
| CZ292512B6 (en) | 2003-10-15 |
| EP0973408A1 (en) | 2000-01-26 |
| RU2204908C2 (en) | 2003-05-27 |
| UA54499C2 (en) | 2003-03-17 |
| AU3849697A (en) | 1998-10-22 |
| ATE208567T1 (en) | 2001-11-15 |
| PT973408E (en) | 2002-04-29 |
| TR199902170T2 (en) | 1999-12-21 |
| NO994772D0 (en) | 1999-09-30 |
| PL186328B1 (en) | 2003-12-31 |
| HUP0000352A2 (en) | 2000-06-28 |
| DE19713505A1 (en) | 1998-10-08 |
| DE59705419D1 (en) | 2001-12-20 |
| PL335931A1 (en) | 2000-05-22 |
| WO1998043490A1 (en) | 1998-10-08 |
| NO994772L (en) | 1999-09-30 |
| CZ348499A3 (en) | 2000-04-12 |
| ES2167767T3 (en) | 2002-05-16 |
| DK0973408T3 (en) | 2002-03-11 |
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